Pumpkin Oatmeal Whoopie Pies
Warm, soft, spicy cookies, filled with marshmallow buttercream
Servings 18
Calories 388kcal
Ingredients
- 1 c butter (room temperature)
- 2 c light brown sugar (packed)
- 2 lg eggs (room temperature)
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 1½ c uncooked oatmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp pumpkin pie spice
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1½ c can pumpkin
Filling
- ½ c butter (softened)
- 7 oz marshmallow fluff
- 2 c powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 400° Place parchment paper, cut to fit on your baking sheet.
- Combine flour, oatmeal, baking powder, baking soda, cornstarch and all dry spices. Set aside.
- In a separate large bowl, combine butter and brown sugar with an electric mixer on high speed until creamy. Add in eggs, one at a time, mixing after each addition. Mix in vanilla extract.
- Add the dry ingredients and the pumpkin into the wet ingredients. Mix until thoroughly combined.
- Place rounded tablespoonfuls of cookie batter, two inches apart on the baking sheet. Flatten the cookie slightly with a drinking glass or the bottom of your measuring cup.
- Bake on center rack of oven for approx. 10-12 minutes. Remove cookies to a wire cooling rack. Cool completely.
Filling
- Whip marshmallow creme and butter until fluffy.
- Add vanilla and powdered sugar and whip until thoroughly combined.
- Chill the filling until it sets up a bit. (about 1 hour)
- Place approx. 1 tbsp. of filling on half of the pies and place the remaining ones on the top of each one.
Nutrition
Serving: 1piece | Calories: 388kcal | Carbohydrates: 62g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 134mg | Fiber: 1g | Sugar: 44g | Vitamin A: 3650IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg